Page 248 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

2 teaspoons vanilla extract
3 drops food coloring, if desired

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins
with 24 cupcake liners.

Step 2

Combine the cake mix, oil, egg whites, and water in a mixing bowl.

Beat with an electric mixer on low speed for 30 seconds, then
increase the speed to medium and beat for 2 minutes, scraping
down the sides of the bowl. Stir in the chopped bittersweet chocolate
and scoop the batter into the cupcake liners, filling them two-thirds
full.

Step 3
Bake in the preheated oven until golden and the tops spring back

when lightly pressed, 15 to 20 minutes. A toothpick inserted into the
center of a cupcake should come out clean. Remove the cupcakes
from the pans and cool completely on wire racks.

Step 4

Beat 1 cup cold whipping cream on medium-high speed until the
cream has thickened, about 1 minute. Add confectioners' sugar and
beat until stiff peaks form. Stir in the frozen raspberries, toffee bits,
and chopped toasted hazelnuts.

Step 5

Remove the centers of the cupcakes using an apple corer or paring

knife, cutting out the middles in a funnel shape by holding the knife
at a 45-degree angle. Spoon or pipe the filling into the cupcakes.
Refrigerate the cupcakes while you prepare the ganache.

Step 6